1 - Inspection
Oct 9, 2026
Official score: 98 · Understand This Area’s Scale
4 recorded violations
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2); Priority; Sweetened condensed milk carton states on label "Refrigerate after opening" but was found left out at room temperature. Except during preparation; cooking; or cooling; or when TPHC is used; TCS food shall be maintained at 41F or less. CDI- Carton was voluntarily discarded.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18; Priority; Heavy cream in prep cooler had an open date of (9/30). Boiled egg in tall reach-in cooler had a prep date of (9/28). Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- These foods were voluntarily discarded.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11; Priority Foundation; (1)House made mayo (raw shell egg yolk and oil blended) is being used as a spread for banh mi sandwiches on the menu but sandwiches including mayo do not have proper disclosure. (2)The second part of the disclosure is missing for the consumer advisory statement on menus. Asterisks are present for some items but statement (These items may be served raw or undercooked) is missing. Facility has correct reminder statement (Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk for foodborne illness). If an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. VR- EHS will return on Friday October 16; 2026 to verify that the proper adjustments have been made to the menu.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; Box of disposable containers found stored on the floor in the office. Single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Relocate these items off of the floor.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Wake County Environmental Services, Oct 9, 2026 · Original Source